Sponge cake 🎃, potato 💜 and 🍫 in airfryer 😍.

A few clarifications before starting: ✳️Las violet potatoes I cooked them the day before and let them cool in the fridge with the water. ✳️ To sweeten I used 120 g condensed coconut milk that I had to use up. You can use date paste instead. ✳️El ground flax that I used is this one that I put in the photo that comes mixed with more seeds. ✳️La pumpkin I also cooked it the day before and left it in the fridge and already crushed.

We begin to make the sponge cake by beating the potatoes with a little of the cooking water. First we peel them.

In the morning we cut and see the two colors 🧡💜 cool. I promise you it doesn't taste like potato at all and it's delicious!!! 😍😍😍

In a bowl put the flours, spices and the sachet of baking soda. Add the beaten eggs with the condensed coconut milk (or date paste) and mix well.

We integrate everything well

Separate the dough into 2 bowls, in one put the crushed pumpkin (I put the orange zest in the pumpkin when mixing) and in the other the potato.

Mix the two mixtures well. Grease a mold (I used a silicone mold) with oil and pour the pumpkin mixture and the potato mixture on top.

Preheat the Airfryer 5 minutes at 160 ° and put the mold. Mine being 10 liters I could fit this mold of 23cm. If yours are smaller, put it in a smaller mold and no problem. Program in cake 30 minutes at 160°. I took it out 5 minutes before because it was ready.

Unmold when warm

To decorate it, I melted the chocolate with the coconut oil and poured it over the cake on a rack with baking paper underneath. Then I put some strawberries and almond granules on top.

Then I transferred it to a plate and kept it in the refrigerator to harden the chocolate.